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Person scooping whipped feta with pita bread.
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Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

  • 8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
  • ½ cup Greek yogurt unsweetened & whole milk/full fat
  • 1 teaspoon Zest of a lemon
  • 2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

  • Handful of fresh herbs such as parsley, dill, and mint
  • Pinch of Sumac or red pepper flakes

Instructions

  • Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
    A collage of images showing the making of whipped feta cheese spread in a food processor.
  • Add in the Greek yogurt and lemon zest.
  • Turn the food processor on. While it is blending, slowly add olive oil through the tube.
  • Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
    A collage of images showing the whipped feta in a food processor and in a serving platter with veggies.
  • Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

  • Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
  • Feta: Use a mildly salty block of feta for the best whipped feta recipe.
  • Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
  • Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
    • For a thicker dip, use ½ cup of yogurt, as written in the recipe.
    • For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
    • Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

Nutrition

Calories: 228kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 656mg | Potassium: 72mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 0.4mg

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